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Evidence Guide: FDFCH4004A - Produce acid - heat coagulated cheese

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFCH4004A - Produce acid - heat coagulated cheese

What evidence can you provide to prove your understanding of each of the following citeria?

Maintain sanitation in making acid/heat-coagulated cheese

  1. All surfaces are kept clean and sanitised, except for curing boards
  2. Stringent personal hygiene and quarantine procedures are applied
  3. Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment
  4. Food safety related information is recorded, as required, including milk counts and cheese bacterial counts
All surfaces are kept clean and sanitised, except for curing boards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stringent personal hygiene and quarantine procedures are applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety related information is recorded, as required, including milk counts and cheese bacterial counts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to prepare whey, milk/whey blends or cream for artisan acid/heat-coagulated cheese making

  1. Raw milk or cream is sampled and composition and counts are measured/ analysed
  2. Clarification and standardisation procedures are carried out for raw milk or cream
  3. Fresh whey is heated to prevent further acidification if required
  4. Raw milk or cream area is maintained separate from other operational areas
Raw milk or cream is sampled and composition and counts are measured/ analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clarification and standardisation procedures are carried out for raw milk or cream

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fresh whey is heated to prevent further acidification if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Raw milk or cream area is maintained separate from other operational areas

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote coagulation of both curds and whey

  1. The temperature of dairy liquid is raised to that required
  2. The hot liquid is acidified to coagulate both casein and whey proteins
  3. The curd is held in the curd/whey mixture after coagulation
  4. A log of pH and temperature is maintained to monitor yield
  5. Draining is carried out
The temperature of dairy liquid is raised to that required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The hot liquid is acidified to coagulate both casein and whey proteins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The curd is held in the curd/whey mixture after coagulation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A log of pH and temperature is maintained to monitor yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Draining is carried out

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage cooking and packaging procedures for acid/heat-coagulated cheeses

  1. The cooking schedule is planned to ensure optimal coagulation of proteins
  2. Draining procedures are developed to ensure cheese is at required consistency
  3. Salting treatments are applied to ensure salt profile effects are minimised in the finished product
  4. Cheeses are cooled before packing, if required
  5. Aseptic conditions are maintained during cooling to minimise contamination with microbial contaminants
  6. Packaging appropriate for acid/heat-coagulated cooked cheeses is applied
  7. The product is labelled with complete and accurate information as specified by legislation
The cooking schedule is planned to ensure optimal coagulation of proteins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Draining procedures are developed to ensure cheese is at required consistency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Salting treatments are applied to ensure salt profile effects are minimised in the finished product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cheeses are cooled before packing, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Aseptic conditions are maintained during cooling to minimise contamination with microbial contaminants

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging appropriate for acid/heat-coagulated cooked cheeses is applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The product is labelled with complete and accurate information as specified by legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and adjust process control to produce cheese with consistent taste and quality

  1. The process objectives of acid/heat-coagulated cooked cheese making are established
  2. Texture of the cheese is controlled by regulating pH and fat
  3. Cheese flavour is controlled through choice of ingredients (whey, milk, cream, acidulant and salt)
  4. Yield is optimised through establishing process control parameters
The process objectives of acid/heat-coagulated cooked cheese making are established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Texture of the cheese is controlled by regulating pH and fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cheese flavour is controlled through choice of ingredients (whey, milk, cream, acidulant and salt)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Yield is optimised through establishing process control parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out sensory analysis and grading of acid/heat-coagulated cheeses

  1. The characteristic flavours and flavour defects in cheese are identified
  2. Different textures of cheeses are recognised
  3. Cheese is assessed for evenness of colour and finish
  4. Organoleptic properties of acid/heat-coagulated cooked cheese are analysed to identify possible changes to process controls
The characteristic flavours and flavour defects in cheese are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Different textures of cheeses are recognised

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cheese is assessed for evenness of colour and finish

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organoleptic properties of acid/heat-coagulated cooked cheese are analysed to identify possible changes to process controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace requirements for food safety, quality and environmental management

  1. Food safety related information is recorded
  2. Records of cheese manufacture are maintained
  3. Health and safety and environmental protection procedures are developed through a risk management approach
  4. Waste is disposed of and environmental impacts of the cheese making operation are reviewed
Food safety related information is recorded

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records of cheese manufacture are maintained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Health and safety and environmental protection procedures are developed through a risk management approach

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste is disposed of and environmental impacts of the cheese making operation are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to produce acid/heat-coagulated cheeses to a commercial standard. Assessment cannot take place on fully integrated industrial equipment.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to produce acid/heat-coagulated cheeses to a commercial standard, including:

establishing procedures for:

sanitation, food safety, quality assurance and environmental management in acid/heat-coagulated cheese production

developing and implementing work instructions to:

prepare dairy liquids for cheese making

coagulate dairy liquid through adding acid to heated milk

carry out cooking processes

package and label acid/heat-coagulated cheeses

carry out sensory analysis of acid/heat-coagulated cheeses

review process control based on sensory analysis.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of cheese production. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

production process and related equipment, manufacturers’ advice and product specifications

sampling and testing equipment and procedures

methods and related software systems, as required, for collecting data and calculating yields, efficiencies and material variances appropriate to the type of cheese and the production environment.

Method of assessment

The following assessment methods are suggested:

observation of candidate making acid/heat-coagulated cheeses

written and/or oral questioning to assess knowledge and understanding

workplace samples of acid/heat-coagulated cheeses with documented procedures

composition analyses of milk and cheese samples

third-party supporting statement.

Guidance information for assessment

Evidence should be gathered over a period of time against a number of batches of acid/heat-coagulated cooked cheeses. Part of the evidence requirements for this unit requires that samples of at least three batches of acid/heat-coagulated cheeses be produced to a commercial standard, in a real or simulated environment. Students must be assessed on their ability to control all aspects of cheese making including sanitation and materials storage and handling.

Required Skills and Knowledge

Required skills include:

Ability to:

acidify a heated milk mixture to promote coagulation

carry out drainage operations

recover curd in the cheese

monitor storage and ripening, if applicable, conditions for acid/heat-coagulated cheese

conduct tests for pH, moisture, fat and salt levels in cheese

maintain records for cheese making

use multi-phase cleaning systems

develop safe work practices and personal hygiene and sanitation procedures

maintain the integrity of acidifying agents

maintain hygiene in line with Australian standards for cleaning dairy equipment

calculate cheese yields

develop packaging and labelling for acid/heat-coagulated cooked cheeses

comply with environmental requirements for a processing operation.

Required knowledge includes:

Knowledge of:

the main components of milk, whey and cream for making acid/heat-coagulated cheese

specifications of product at each stage of cheese making

standardisation of dairy liquids for acid/heat-coagulated cheese

types of acid used for coagulation

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures for microbes

yeasts and moulds and other microorganisms of significance in cheese making

contamination/food safety risks associated with the process and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling procedures

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

cleaning and sanitation procedures and Australian standards

routine maintenance procedures

product/batch changeover procedures

OHS hazards and controls

hygiene procedures including washing and decontamination

Food Standards Code

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Legislation

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity.

Policies and procedures

Work is carried out according to:

company procedures

regulatory and licensing requirements

legislative requirements

industrial awards and agreements

Cheese tests

Cheese tests may include:

testing for pH levels, moisture levels, salt levels, fat and protein levels

microbiological testing

chemical testing

physical testing of cheese throughout production

testing for organoleptic properties.

Cheese types

Cheese types may include:

any type of heat/acid precipitated (acid/heat-coagulated) cheeses (e.g. Ricotta (Italy) and Channa (India).

Clarification procedures for raw milk

Clarification procedures for raw milk may include:

cloth filters

centrifugal clarifiers and separators

bactofugation

membrane (micro) filtration.

Milk standardisation requirements

Milk standardisation requirements may:

include standardisation of fat and protein, and casein/fat rations

require the addition of whey, skim milk or skim milk solids, or the separation of cream.

Key composition of cheese

Key composition of cheese includes:

salt

moisture

fat

pH (acidity).

Process control parameters to optimise yield

Process control parameters to optimise yield include:

milk temperature

pH of hot curd-whey mixture

recovery of protein

draining.

Principles of optimising yield

Principles of optimising yield include:

standardise milk (P/F) to obtain maximum value for milk components

minimise fat and protein losses in the whey.

Packaging

Packaging may include:

vacuum and/or gas flush in gas and moisture proof film

plastic rigid containers

oxygen permeable wrap (e.g. greaseproof paper).

Multi-phase cleaning systems

Multi-phase cleaning systems require:

cleaning with a chlorinated alkaline detergent with a chelator, followed by water and acid rinses.

Records of cheese manufacture

Records of cheese manufacture may include:

timing of operations

temperature logging

milk and curd pH profile

recovery of curd-whey

milk composition

cheese microbial counts

hooped yield

curing and grading data.

Food safety related information

Food safety related information may include:

milk counts

cheese bacterial counts

manufacture and storage details.